The Art of Ultimate Steak & Queso Rice Bowl Perfection

Perfect Steak Seasoning Mastery

Master the technique of creating flavorful spice rubs and achieving perfect doneness for tender steak.

Cilantro-Lime Rice Excellence

Learn the skill of cooking fluffy, aromatic rice with perfect texture and bright herb flavors.

Smooth Queso Creation

Perfect the method of making creamy, smooth cheese sauce that doesn't break or become grainy.

Flavor Layering Technique

Master the art of building complex flavors through proper seasoning and component timing.

Restaurant-Style Plating

Learn professional assembly and garnishing techniques for beautiful bowl presentation.

Pro Chef Tips for Perfect Steak & Queso Rice

Steak Doneness: Use meat thermometer for perfect doneness - 130°F for medium-rare, 140°F for medium.

Rice Texture: Don't lift lid during cooking and let rice rest after cooking for fluffy results.

Queso Consistency: Keep queso warm and stir frequently to prevent separating or becoming grainy.

Slicing Technique: Always slice steak against the grain for maximum tenderness.

Fresh Garnishes: Add delicate toppings like avocado just before serving to prevent browning.

Make-Ahead: Rice and queso can be made ahead and reheated, but cook steak fresh for best flavor.

Steak & Queso Rice

Name: Steak & Queso Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 servings
Cuisine: Mexican-American
Ingredients: For the Steak:; 1.5 lbs flank steak or skirt steak; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon oregano; Salt and black pepper to taste; 2 tablespoons lime juice; For the Cilantro-Lime Rice:; 2 cups long-grain white rice; 3 cups beef broth; 1 cup chicken broth; 2 tablespoons vegetable oil; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 jalapeño, seeded and minced; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 cup fresh cilantro, chopped; Juice of 2 limes; Zest of 1 lime; For the Homemade Queso:; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 8 oz sharp cheddar cheese, shredded

A hearty and satisfying one-bowl meal featuring perfectly seasoned tender steak strips over fluffy cilantro-lime rice, topped with creamy homemade queso sauce and fresh garnishes. This restaurant-quality dish combines smoky grilled beef, aromatic Mexican rice, rich cheese sauce, and vibrant toppings for the ultimate comfort food experience that brings together bold flavors and satisfying textures in every delicious bite.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Steak:

1.5 lbs flank steak or skirt steak

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon oregano

Salt and black pepper to taste

2 tablespoons lime juice

For the Cilantro-Lime Rice:

2 cups long-grain white rice

3 cups beef broth

1 cup chicken broth

2 tablespoons vegetable oil

1 medium onion, finely diced

3 cloves garlic, minced

1 jalapeño, seeded and minced

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 cup fresh cilantro, chopped

Juice of 2 limes

Zest of 1 lime

For the Homemade Queso:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup whole milk

1/2 cup heavy cream

8 oz sharp cheddar cheese, shredded

4 oz Monterey Jack cheese, shredded

2 oz cream cheese, softened

1 jalapeño, finely minced

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

Salt to taste

For the Fresh Toppings:

1 large avocado, diced

2 Roma tomatoes, diced

1/2 red onion, finely diced

1/4 cup fresh cilantro, chopped

2 green onions, sliced

1 lime, cut into wedges

1/4 cup sour cream

For the Flavor Enhancers:

2 tablespoons pickled jalapeños

1/4 cup Mexican crema

2 tablespoons hot sauce

1/4 cup queso fresco, crumbled

Freshly cracked black pepper

For Special Equipment:

Cast iron skillet or grill pan

Heavy-bottomed saucepan

Meat thermometer

Fine mesh strainer

For Serving Enhancement:

Large serving bowls

Wooden spoons

Small bowls for toppings

Lime wedge garnish

Instructions

Pat steak dry with paper towels and let come to room temperature for 15 minutes.

Combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.

Rub spice mixture all over steak, coating both sides evenly and thoroughly.

Drizzle with lime juice and let marinate while preparing other components.

Rinse rice in fine mesh strainer until water runs clear to remove excess starch.

Heat vegetable oil in heavy-bottomed saucepan over medium heat until shimmering.

Add diced onion and cook for 3-4 minutes until softened and translucent.

Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.

Add rice and cumin, stirring constantly for 2-3 minutes to toast rice lightly.

Pour in beef broth and chicken broth, bringing mixture to a rolling boil.

Reduce heat to low, cover tightly, and simmer for 18-20 minutes without lifting lid.

Meanwhile, make queso by melting butter in saucepan over medium heat.

Whisk in flour and cook for 1-2 minutes to create a light roux.

Gradually add milk and cream, whisking constantly to prevent lumps from forming.

Bring to gentle simmer and cook until slightly thickened, about 3-4 minutes.

Remove from heat and gradually stir in shredded cheeses until melted and smooth.

Add cream cheese, minced jalapeño, garlic powder, paprika, and cayenne.

Season queso with salt to taste and keep warm over low heat, stirring occasionally.

Heat cast iron skillet or grill pan over medium-high heat until very hot.

Add olive oil and carefully place seasoned steak in hot pan.

Cook steak for 4-5 minutes per side for medium-rare, or to desired doneness.

Remove steak from heat and let rest for 5 minutes before slicing against grain.

Remove rice from heat and let stand covered for 5 minutes to finish steaming.

Fluff rice with fork and stir in fresh cilantro, lime juice, and lime zest.

Slice rested steak thinly against the grain into strips for easy eating.

Divide cilantro-lime rice among serving bowls as the base layer.

Top rice with sliced steak strips, arranging attractively over rice.

Drizzle warm queso sauce generously over steak and rice.

Add fresh toppings: diced avocado, tomatoes, red onion, and cilantro.

Finish with dollops of sour cream, pickled jalapeños, and crumbled queso fresco.

Serve immediately with lime wedges and hot sauce on the side.

Store leftovers separately and reheat gently before combining for best results.

Steak & Queso Rice

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Steak & Queso Rice Bowl Perfection

Steak & Queso Rice

Ingredients

Instructions